This is a family recipe for kneidlach, or matzo balls, that has been passed down for generations. Kneidlach can be used right away in chicken broth or refrigerated.
Preparation Time
15 mins
Cooking Time
35 mins
Total Time
50 mins
Calories
188 Calories
Recipe Instructions
Step 1
Combine eggs and water in a bowl and beat with an electric mixer until frothy. Fold in matzo meal, vegetable oil, parsley, salt, and pepper until well mixed. Cover and refrigerate for at least 2 hours.
Step 2
Bring a large pot of salted water to a rolling boil.
Step 3
Moisten hands and roll mixture into golf ball-sized balls. Drop carefully into the boiling water, cover, and reduce heat to a rolling simmer. Cook for 30 minutes. Remove with a slotted spoon and drain.
Ingredients
¾ teaspoon salt
2 tablespoons vegetable oil
¼ cup cold water
⅛ teaspoon ground black pepper
¾ cup matzo meal
2 extra large eggs
1 tablespoon chopped fresh parsley, or more to taste
